Journal of Food Science and Technology

, Volume 52, Issue 7, pp 3965–3976 | Cite as

Plant based butters

  • Kalyani Gorrepati
  • S. Balasubramanian
  • Pitam Chandra


During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days’ different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.


Butter Plant Nut Seed Peanut Soy Almond Sesame Cashew Pistachio Sunflower 


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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Kalyani Gorrepati
    • 1
  • S. Balasubramanian
    • 2
  • Pitam Chandra
    • 2
  1. 1.Directorate of Onion and Garlic ResearchPuneIndia
  2. 2.Central Institute of Agricultural EngineeringBhopalIndia

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